TX 
5 

S6 


GIFT  OF 
A.    F.    Morrison 


One  Hundred  8#  One 


WAYS  OF 
SERVING 
OYSTERS 


COMPILED 'BY  ' 

MAY  E.  SOUTHWORTH 


PAUL   ELDER  AND    COMPANY 
SAN    FRANCISCO    AND     NEW    YORK 


AGRIC. 
LIBRARY 


Copyright,   190? 
by  PAUL  ELDER  AND  COMPANY 


GIFT  OF 


The  Tomoye  Press 


CLASSIFICATION 

RAW 

COOKED  IN  THE  SHELLS 

BROILED 

FRIED 

IN  THE  OVEN 

STEWS 

STEWS  WITH  MILK 

SALAD  — SPICED 

WITH  CHEESE 

WITH  MUSHROOMS 

WITH  POTATOES 

WITH  OTHER  THINGS 


OYSTERS'  shoute  always 
be  fresh  and  never  used 
after  being  long  from 
the    shell.      If    cooked,    they 
should     be    just    cooked    and 
served  instantly,    as    an    over- 
done   oyster    or    one    that    is 
allowed  to  stand  after  cooking 
is  tough. 

If  served  raw,  they  should 
be  taken  from  the  shells  just 
before  using  and  be  icy  cold. 


if  if 


if 


RAW 


if 
if  if 

if 


^    COCKTAIL    ^ 

PACK  the    bottom    of  a  cham- 
pagne-glass    with     shaved    ice 
and  lay  on  it  six  small  oysters. 
Make  a  dressing  of  one  tablespoon- 
ful  of  tomato  catsup,  one  of  lemon- 
juice,  one  of  Worcestershire  sauce, 
two  dashes  of  Tabasco,  pinch  of 
salt  and   a  teaspoonful   of  grated 
horseradish.  On  the  top  float  a  few 
cubes  of  crisp  white  celery. 

^    EPICURE    ffj 

HAVE      the     oysters     freshly 
opened.     Scrub  and  dry  the 
deep  shell  and  lay  an  oyster 
in  each  one  without  any  of  their 
own  juice.     Sprinkle  with  salt  and 
put  a  teaspoonful  of  mayonnaise  on 
each  oyster;  on  that  a  tiny  bit  of 
caviar.      Sprinkle   the   caviar  with 
cayenne.    Serve  icy  cold. 

3H    IN  ICE  BLOCK    ag 

MAKE  a  square  hollow  in  a 
block  of  ice,  using  a  hot  flat- 
iron  or  .brick.  Stand  the 
block  on  a  folded  napkin  upon 
a  platter,  wipe  out  all  the  water 
from  the  cavity  and  decorate  the 
block  with  smilax.  Wash  and  wipe 
the  oysters;  season  them  with  salt 
and  cayenne  and  lay  them  in  the 
ice  hollow,  with  thin  slices  of  lemon 
on  top. 


3H    RELISH    m 

MAKE  little  cups  by  cutting 
lemons  or  small  shaddocks  in 
halves  crosswise  and  remov- 
ing the  pulp.  Half  bury  these  cups 
in  shaved  ice  and  fill  them  with 
small  oysters,  that  have  been  care- 
fully looked  over,  and  a  few  bits  of 
the  lemon  pulp.  At  the  latest 
moment  pour  over  a  dressing  made 
of  grated  horseradish,  vinegar,  salt 
and  paprika.  Cover  the  top  with 
stiffly  whipped  cream. 


if.  if 


if 


if 


COOKED 
IN  SHELLS 


if  if  if 


if 


^    BALTIMORE    % 

SCRUB  the  shells  well  with  a 
brush  and  cold  water;  arrange 
them  in  a  baking-pan,  without 
opening,  rounded  side  of  the  shell 
down,  and  put  in  a  hot  oven.  As 
soon  as  the  shells  open,  take  them 
from  the  oven,  remove  the  top 
shells  carefully  and  turn  the  oysters 
out  on  small  squares  of  toasted 
bread  that  have  been  dipped  in 
cream  and  lightly  seasoned  with 
salt  and  pepper.  Have  ready  a  little 
melted  butter  mixed  with  lemon- 
juice  and  seasoned  with  cayenne; 
put  a  few  drops  of  this  on  each 
oyster. 

BOILED  IN  THE  SHELL 

WASH  and  scrub  the  shells  of 
unopened  oysters  and  pack 
them  one  by  one,  the  deep 
side  down,  in  a  wire-basket;  plunge 
them  in  boiling  water  and  cook  un- 
til the  shells  open.  Have  ready  hot 
melted  butter,  seasoned  with  pap- 
rika, lemon-juice  and  a  little  salt. 
Remove  the  oysters,  wipe  the  shells 
dry;  lift  the  upper  shell  and  put  a 
half -teaspoon  ful  of  the  hot  butter 
sauce  on  each  oyster.  Serve  with 
the  shells  arranged  on  a  folded  nap- 
kin laid  on  a  hot  plate. 


HOT  HALF-SHELLS 

OPEN  large  fresh  oysters; 
clean  the  deep  shells,  arrange 
on  a  baking-pan  and  set  them 
in  the  oven  until  very  hot.  Lift 
out  the  pan  and  put  in  each  half- 
shell  a  teaspoonful  of  hot  butter,  a 
dust  of  cayenne  and  a  raw  oyster. 
Return  the  pan  to  the  oven,  turn  the 
oysters  over  once  in  the  butter  and 
serve  in  the  shells  the  moment  the 
gills  are  crinkled.  Serve  with 
them  thin  brown-bread-and-butter 
sandwiches. 

3H    RARE  ROAST    ^ 

PLACE  the  unopened  oysters  in 
their  shells,  with  the  deep 
side  down,  upon  clear  live 
coals  and  cook  until  the  shells  open. 
Take  up  quickly,  remove  the  upper 
shells  and  season  each  oyster  gener- 
ously with  salt,  pepper  and  butter. 
Serve  at  once  in  the  shells  arranged 
on  a  folded  napkin.  Pass  with 
them  crisp  hot  squares  of  buttered 
toast. 

REMOLINO  HACIENDA 

WASH  and  clean  the  shells  of 
the  unopened  oysters;  after 
opening  leave  them  in  the 
lower  deep  half-shell.    Pile  them  in 
a  large,  shallow  pan  and  place  the 
pan  in  a  hot  oven  and  cook  till  the 


edges  of  the  oysters  curl.  Have  hot 
thick  cream  seasoned  with  melted 
butter,  salt  and  paprika ;  put  a  tea- 
spoonful  of  this  on  each  oyster, 
serve  hot  in  the  shells. 

STEAMED  IN  SHELLS 

WASH  the  shells  of  unopened 
oysters     and     pack     them 
closely,  deep  side  down,  in 
a  steamer.     Cover  tightly,  pressing 
a  towel  closely  around  the  lid,  and 
place  over  boiling  water  until  the 
shells  open  easily.     They  may  be 
served  in  the  half-shells,  or  opened 
and  seasoned  and  sent  to  the  table 
in  a  hot  covered  dish. 


JL* 

if  if 
if 


BROILED 


if  'if 

if  if 
if 


2H    AL  FRESCO    % 

STRING  the  oysters  on  a  small 
wire,  bent  like  a  hairpin,  put- 
ting first  an  oyster  then  a  very 
thin  slice  of  salt  pork,  the  size  of 
the  oysters,  and  so  on  till  the  wire 
is    filled;    sprinkle    with    cayenne. 
Fasten  the  ends  of  the  wire  into  a 
long  wooden  handle  and  broil  be- 
fore an  open  fire. 

BLUE  POINT  ROLLS 

CUT  small  shapely  thin  slices  of 
cold  rare  roast  beef  and  spread 
them  sparingly  with  mixed 
mustard.  Cover  each  one  with  a 
similarly  shaped,  transparently  thin, 
slice  of  bacon  and  finish  with  a 
plump  oyster,  lightly  dusted  with 
salt  and  pepper.  Roll  and  fasten 
with  a  tiny  skewer;  dip  in  melted 
butter,  arrange  on  a  buttered  broiler 
and  grill  over  a  slow  clear  fire  until 
the  bacon  and  oysters  are  cooked. 
Turn  the  rolls  often,  every  time 
dipping  them  in  melted  butter. 
Serve  with  brown  butter  to  which 
lemon-juice  is  added;  one  teaspoon- 
ful  of  juice  to  four  of  melted  butter. 

W.    BROCHETTES    ^ 

TAKE    long    skewers,    string 
upon  them,  alternately,  large 
fat    oysters    and    wafers    of 
sliced  bacon,   cut  the   size  of  the 
oysters.      Commence   each   skewer 


with  bacon  and  end  with  bacon. 
Broil  over  a  clear  fire  until  the 
oysters  are  firm.  Have  narrow  but- 
tered fingers  of  toast  on  a  hot  plate, 
place  each  skewer  on  a  "finger"  and 
pour  over  each  a  little  hot  butter, 
seasoned  with  salt,  white  pepper 
and  a  few  drops  of  Tabasco. 

3K    DEVILED    SJ 

|X)R  a  dozen  large  oysters,  take 
X/  a  half-teaspoonful  of  dry  mus- 
tard, a  saltspoonful  of  pepper 
and  the  yolks  of  two  eggs.  Mix  to 
a  smooth  paste  and  coat  the  oysters. 
Roll  in  fine  cracker-crumbs  and 
broil  over  a  bright  fire. 

§;    GRILLED    ^ 

PICK  over,  wash  and  dry  the 
oysters  thoroughly.  The  larger 
the  oysters  the  better  they  are 
for  broiling.  Mix  pepper  and 
salt  with  a  bountiful  supply  of 
very  fine  cracker-crumbs;  dip  the 
oysters  in  melted  butter  and  roll  in 
this.  Butter  or  grease  a  fine  wire 
gridiron,  lay  the  oysters  in  smoothly 
and  closely  and  broil  till  the  juice 
flows  and  are  slightly  browned. 
Serve  on  a  hot  platter  with  pieces 
of  lemon. 


FRIED 


if  if 
if 


W.    BACHELOR'S  FRY    & 

PLACE  the  oysters  flat  and 
smooth  in  a  frying-basket  and 
dip  for  a  half  moment  in  boil- 
ing water  deep  enough  to  cover 
them;  lift  the  basket  out  and  dip1 
for  a  moment  in  cold  water  and 
then  lay  the  oysters  smooth  between 
a  folded  napkin  to  dry.  Sprinkle 
them  with  pepper,  salt,  a  little 
grated  nutmeg  and  a  squeeze  of 
lemon-juice,  and  let  them  dry  for  an 
hour  or  so.  When  ready  to  use  dip 
them  in  a  thin  batter  and  fry  in  hot 
olive-oil,  a  few  at  a  time.  Serve  on 
hot  plates. 

2M    BEACH   NUTS    ^ 

HAVE  large  fat  oysters  and 
very  thin  wafer-like  slices  of 
bacon.  Wash  and  wipe  each 
oyster  dry  and  sprinkle  with  pepper. 
Trim  the  rind  and  any  hard  pieces 
from  the  bacon  and  wrap  each 
oyster  in  a  slice  and  pin  it  tightly 
with  a  wooden  toothpick.  Put 
them  in  a  hot  frying-pan  and  cook 
till  the  bacon  is  brown,  turning  each 
over  once.  Serve  on  a  hot  plate  with 
pieces  of  lemon  and  sprigs  of  pars- 
ley. 

W.    COCHONNEE    fg 

USE  large  selected  oysters,  pick 
them  over  carefully  and  wash 
and  dry  them  on  a  napkin. 
Have  wafer-like  slices  of  sweet  salt 


pork,  parboil  them  and  wipe  dry 
with  a  cloth.  Sprinkle  the  oysters 
with  white  pepper  and  wrap  each 
one  in  a  slice  of  the  pork,  fastening 
with  a  wooden  toothpick.  Put  in  a 
hot  frying-pan,  only  a  few  at  a  time, 
and  cook  long  enough  to  brown  the 
pork  crisp  on  both  sides.  Serve  very 
hot  on  a  hot  platter. 

m    FRATERNITY  FRY    £ 

PARBOIL  large  fat  oysters 
with  a  slice  of  onion,  bit  of 
mace  and  a  sprig  of  parsley; 
drain,  wipe  dry,  lay  smooth  on  a 
buttered  plate  and  put  on  the  ice. 
When  cold,  roll  each  oyster  in  fine 
cracker-crumbs,  then  cover  with 
thick  mayonnaise  dressing  and  roll 
in  cracker-crumbs  again.  Allow 
them  to  dry  for  a  couple  of  hours, 
and  if  necessary  roll  again  in  the 
crumbs,  lay  in  a  wire  frying-basket 
and  plunge  in  smoking  hot  lard  for 
one  minute.  Serve  with  them  sand- 
wiches made  by  buttering  thin 
bread,  freed  from  all  crust,  and 
rolled  around  a  crisp  piece  of  celery, 
and  tied  with  baby  ribbon. 

W.     FRICASSEE    m 

WASH    the    oysters    and    lay 
them  between  a  folded  nap- 
kin to  dry.    Strain  the  liquor 
and  add  to  it  sufficient  cream  to 
make  a  pint ;  put  on  to  heat.    Cook 


18 


two  tablespoonfuls  of  flour  in  two 
of  hot  butter  and  add  slowly  to  the 
cream,  stirring  well  as  it  thickens. 
Season  with  a  tablespoonful  of 
lemon-juice,  a  saltspoonful  of  pap- 
rika and  salt  to  taste;  just  as  it  is 
taken  from  the  fire  add  two  well- 
beaten  eggs.  Dip  the  dried  oysters 
in  melted  butter,  then  in  fine 
cracker-crumbs  seasoned  with  salt 
and  pepper.  Brown  quickly,  only  a 
few  at  a  time,  in  hot  butter,  turning 
once,  and  drain  on  soft  paper.  Pour 
the  sauce  in  a  shallow  platter  and 
lay  the  browned  oysters  on  top. 

3H    FRIED    jg 

THE  oysters  should  be  the 
largest  and  finest  obtainable. 
Wipe  them  perfectly  dry.  Beat 
up  an  egg  and  mix  with  it  a  table- 
spoonful  of  cream.  Have  fine 
cracker-crumbs  seasoned  with  salt, 
pepper  and  a  little  grated  nutmeg. 
Dip  the  oysters  first  in  the  crumbs, 
then  in  the  beaten  egg,  then  roll 
thoroughly  in  the  crumbs  again. 
Lay  flat  on  a  plate  not  touching 
each  other  and  set  away  for  two  or 
three  hours  that  they  may  dry. 
Have  deep  lard  boiling;  lay  the 
oysters  in  a  frying-basket,  not  close 
enough  to  touch,  and  plunge  them 
in  the  boiling  fat  from  three  to  five 
minutes.  Drain  on  a  paper  laid 
near  the  oven  door.  Serve  very  hot, 
garnished  with  sliced  lemon  and 
parsley.  Serve  with  them  celery 
salad. 

19 


^    FRITTERS    ^ 

SCALD  small  oysters  In  their 
own  liquor;  remove  and  drain. 
Separate  two  eggs;  beat  the 
yolks  and  add  slowly  two  table- 
spoonfuls  of  olive-oil,  salt,  white 
pepper  and  a  cupful  of  flour;  when 
well  mixed  stir  in  a  half-cupful  of 
the  strained  oyster  liquor,  a  little  at 
a  time,  and  a  tablespoonful  of 
lemon-juice.  Beat  thoroughly  and 
set  aside  for  two  hours  or  longer. 
When  ready  to  use  stir  in  the 
oysters  and  the  beaten  whites  of  the 
two  eggs.  Drop  a  tablespoonful  at 
a  time  of  this  mixture  into  boiling 
fat,  and  brown.  Drain  on  blotting- 
paper  laid  just  inside  the  oven  door. 
Serve  very  hot  laid  on  a  hot  folded 
napkin  and  pass  with  them  cabbage 
salad. 

m    GRIDDLED    ^ 

USE  large  fat  oysters;  scald 
them  and  lay  them  on  a  clean 
napkin  to  dry.  Have  ready  a 
serving-dish,  hot;  put  in  it  melted 
butter,  seasoned  with  lemon-juice, 
salt,  cayenne,  a  drop  of  onion-juice 
and  a  little  minced  parsley.  Heat  a 
large  griddle  and  grease  it  well  with 
butter;  lay  the  oysters,  a  few  at  a 
time,  on  the  hot  griddle  with  a  lump 
of  butter  the  size  of  a  pea  under 
each  one ;  as  soon  as  they  are  brown, 
which  is  almost  instantly,  turn  them 
over  to  a  fresh  place  with  a  bit  of 


20 


butter  underneath  and  brown  the 
other  side.  As  they  cook  drop  them 
into  the  hot  serving-dish  and  keep 
hot  till  all  are  ready.  Pass  with 
them  thin  brown-bread-and-butter 
sandwiches,  and  quarters  of  lemon. 


if  if 
if 


21 


IN    T  H  E 
OVEN 

if  if  if 
if 
if 


W.    BAKED  ON  TOAST   ^ 

TOAST    some    thin    slices    of 
bread,  trim  the  crusts  neatly 
and  butter  liberally.     Wash 
and  wipe  dry  large,  selected  oysters 
and  spread  them  on  the  toast,  cover- 
ing  the   slices   completely;    season 
with  salt,  cayenne  and  bits  of  but- 
ter.    Put  in  a  quick  oven  until  the 
edges   of  the   oysters   are   curled. 
Serve  at  once. 

^    BOXED    iff 

PREPARE  a  fresh  oblong  loaf 
of  baker's  bread  by  cutting  out 
a  square  from  one  end  and 
tearing  out  the  inside,  leaving  the 
crust  whole  and  the  inside  as  smooth 
as  possible.  Wash  and  drain  a  suffi- 
cient quantity  of  oysters  to  fill  the 
loaf  and  season  well  with  pepper, 
salt  and  lumps  of  butter.  Butter 
well  the  shell,  inside  and  out,  and 
fill  with  the  oysters;  replace  and 
fasten  the  end  of  the  loaf  and  set  in 
a  dripping-pan  and  bake  for  about 
a  half  hour.  Serve  on  a  long  platter 
in  a  border  of  cress. 

^    CANAPEES 


some  very  thin  slices  of 
i    brown  bread;  place  on  each 
piece  a  thin  slice  of  cooked 
ham  and  cut  into  small  rounds  with 
a  biscuit  cutter.  Drain  and  beard  the 
oysters,  and  place  one  in  the  center 


of  each  round;  season  with  salt, 
cayenne  and  a  bit  of  butter  for  each. 
Bake  in  a  hot  oven  for  about  three 
minutes.  Garnish  with  parsley  and 
thin  slices  of  lemon. 

m    CAREME    if£ 

SELECT  fine  fat  oysters  in  the 
shell.  Open  carefully,  saving 
all  the  liquor.  Scrub  the  half- 
shells  and  place  on  each  an  oyster. 
Cover  each  with  a  very  thin  layer 
of  cracker-crumbs,  a  bit  of  butter, 
a  grating  of  leek,  some  fine  parsley, 
salt  and  pepper.  Moisten  with  the 
oyster  liquor  and  place  the  shells 
evenly  on  a  flat  pan  and  bake  in  a 
hot  oven  ten  minutes.  Serve  very 
hot  and  pass  with  them  hot  French 
bread. 

3H    CRACKLE    m 

USE  Boston  butter-crackers  or 
any   crackers  that   will   split 
easily ;  split,  butter  and  brown 
them  in  the  oven.     On  each  half- 
cracker  put  as  many  oysters  as  will 
cover  the  surface ;  sprinkle  with  salt 
and  paprika  and  set  in  the  oven  till 
the  oysters  plump  and  the  gills  are 
frilled. 

^    CREAM-BAKE    fg 

MAKE  a  cupful  of  cream  sauce 
and  keep  hot.    Strain  off  the 
liquor  from  a  pint  of  oysters, 
pick    over    the    oysters,    removing 


26 


every  bit  of  shell  and  hard  matter, 
and  put  them  on  the  fire  in  the 
strained  liquor.  Let  them  just  sim- 
mer till  they  grow  plump  and  the 
edges  curl;  lift  them  out,  one  by 
one,  and  drop  them  into  the  hot 
sauce;  add  a  little  more  salt  and 
white  pepper  and  turn  them  into  a 
baking-dish;  sprinkle  the  top  with 
bread-crumbs  and  bits  of  butter  and 
brown  in  a  quick  oven, 

W.    ESCALLOPED    ^ 

ONE  pint  of  solid  oysters, 
washed  and  drained.  Butter 
a  shallow  baking-dish,  put  a 
layer  of  rolled  cracker-crumbs  on 
the  bottom,  then  a  layer  of  oysters 
with  bits  of  butter  and  a  sprinkling 
of  pepper  and  salt;  then  another 
layer  of  cracker-crumbs,  then 
oysters  and  seasoning,  with  a  thick 
layer  of  cracker-crumbs  on  the  top. 
Dot  the  top  thickly  with  bits  of 
butter  and  pour  over  all  the  strained 
juice  from  the  oysters  mixed  with  a 
half-cupful  of  cream,  and  heated. 
Bake  in  a  hot  oven  twenty  minutes 
or  until  the  crumbs  are  brown. 

W.    PATTIES    m 

OVER  the  outside  of  patty- 
tins  with  puff  paste  and  bake, 
inverted;  cut  the  tops  to  fit 
and  bake  on  a  flat  tin;  allow  to  cool 
before  filling.     Make  a  rich  cream 
sauce;  season  with  salt  and  cayenne; 


27 


add  the  strained  juice  of  the  oysters 
and  beaten  egg  yolk;  put  in  the 
oysters  and  allow  them  to  just  heat 
through.  Fill  the  patty  shells,  put 
on  the  covers  and  put  in  the  oven 
till  piping  hot. 

FILLING    FOR  PATTIES 

STRAIN  the  liquor  from  a 
quart  of  oysters;  wash  the 
oysters  and  put  on  in  the 
strained  liquor  to  boil.  The  mo- 
ment it  boils  turn  the  hot  liquor  into 
a  dish  through  a  colander,  leaving 
the  oysters  to  drain.  Put  in  a  sauce- 
pan two  tablespoon fuls  of  butter, 
and  when  it  bubbles,  sprinkle  in  a 
tablespoonful  of  sifted  flour;  stir 
with  a  wire  egg-whisk  and  cook  till 
smooth;  add  a  cupful  of  the  hot 
oyster-liquor,  and  when  it  boils  take 
from  the  fire  and  pour  slowly  over 
the  beaten  yolks  of  two  eggs,  stir- 
ring constantly;  season  with  salt, 
cayenne,  a  teaspoonful  of  lemon- 
juice  and  a  grating  of  nutmeg.  Beat 
well  with  the  whisk,  then  return  to 
the  fire  to  set  the  eggs,  without 
allowing  it  to  boil ;  remove,  and  add 
the  oysters. 

^    FRANCAISE    SfJ 

FRY    some    thin    slices    of    fat 
bacon;  drain  from  the  fat  and 
lay  flat  on  a  dish  to  get  cold. 
Rub  some  bread-crumbs  through  a 
sieve;    season    with    salt,    pepper, 


28 


onion  and  parsley.  Fry  some  thick 
slices  of  bread,  trim  off  all  the  crusts 
and  cut  in  long  narrow  strips.  Wash 
and  dry  two  dozen  large  oysters; 
cut  the  fried  bacon  into  narrow 
slices  about  the  size  of  the  oysters 
and  run  them  alternately  with  the 
oysters  on  small  skewers.  Place 
each  skewer  on  a  piece  of  fried 
bread  and  cover  completely  with  the 
crumbs.  Baste  with  melted  butter 
and  a  little  of  the  oyster-liquor  and 
cook  in  a  hot  oven. 

KATIE'S   CHOWDER 

BUTTER  a  baking-dish  and 
cover  the  bottom  with  a  layer 
of  soda-crackers  soaked  in 
milk ;  scatter  over  them  bits  of  but- 
ter and  then  a  thick  layer  of  oysters ; 
season  with  pepper,  salt  and 
chopped  celery;  then  a  layer  of 
crackers,  butter,  oysters  and  season- 
ing until  the  dish  is  full.  Mix 
enough  oyster-liquor  and  milk  to 
half  fill  the  dish,  and  pour  over 
them,  and  then  add  a  top  layer  of 
crackers.  Bake  three-quarters  of 
an  hour.  In  serving  pass  pickles 
with  it. 

W.    MUFFINS    » 

BAKE  some  light  bread  dough 
in    small    muffin-rings;    when 
cold  cut  a  small  slice  from  the 
top  and  dig  out  the  inside,  being 
careful   not   to  break    the    crusts; 


29 


return  to  the  oven,  reheat,  and  keep 
hot.  Strain  the  liquor  from  a  pint 
of  oysters  and  put  it  on  to  heat. 
Carefully  pick  over  the  oysters  and 
when  the  liquor  boils  drop  them  in 
and  cook  till  the  edges  curl.  Lift 
out  the  oysters;  remove  the  scum 
from  the  hot  liquor  and  add  an 
equal  amount  of  cream;  thicken 
with  a  tablespoonful  of  cornstarch 
blended  with  a  little  warm  butter 
and  season  with  a  few  grains  of 
mace,  half-teaspoonful  of  celery 
salt,  dash  of  cayenne  and  a  few 
drops  of  lemon-juice.  Add  the 
oysters  to  the  sauce,  and  when  hot 
fill  the  muffin-shell;  put  on  the 
crust  cover,  and  if  there  is  any  of 
the  sauce  left,  pour  it  around  the 
muffins.  Serve  very  hot. 

m    OMELET    ag 

BEARD  a  half-dozen  oysters 
and  simmer  in  a  hot  pan,  with- 
out any  liquor,  just  long 
enough  to  draw  out  the  juices;  drain 
and  cut  in  quarters.  Beat  the  yolks 
of  three  eggs  to  a  cream;  add  a  tea- 
spoonful  of  finely  minced  parsley, 
salt,  pepper,  and  a  tablespoonful  of 
milk.  Beat  hard;  add  a  tablespoon- 
ful of  melted  butter,  the  oysters  and 
the  beaten  whites  of  the  three  eggs. 
Turn  into  a  hot,  well-buttered  ome- 
let-pan, shake  until  the  omelet  is  set, 
then  put  in  the  oven  for  a  moment 
before  folding  it  over.  It  must  be 
served  immediately  on  a  hot  plate. 
Decorate  with  a  sprig  of  parsley. 

30 


W.    PEPPER  LOAF    % 

USE  a  round  loaf  of  stale 
bread;  cut  off  the  top  crust 
and  scoop  out  all  of  the  inside, 
being  careful  not  to  break  the  crust. 
Break  up  the  crumbs  very  fine  and 
fry  them  in  hot  butter.  Heat  a 
pint  of  thin  cream ;  thicken  with  two 
tablespoon fuls  of  flour  worked  in 
two  of  butter;  season  with  salt, 
white  pepper  and  paprika,  and  cool. 
Wash  and  drain  the  oysters.  Put  a 
layer  of  the  cooked  sauce  in  the  bot- 
tom of  the  loaf;  on  this  a  thick 
layer  of  the  oysters  seasoned  with 
salt  and  scattered  over  with  chopped 
sweet  green  peppers;  then  a  layer  of 
the  fried  bread-crumbs.  Fill  the 
loaf  in  this  way  with  alternate 
layers,  having  a  layer  of  crumbs  for 
the  top.  Scatter  bits  of  butter  and 
chopped  peppers  over  the  top  and 
bake  in  a  moderate  oven  a  half- 
hour. 

^  PIE  m 

STRAIN  the  liquor  from  a  quart 
of  oysters,  wash  the  oysters  and 
lay  them  on  a  clean  napkin. 
Put  two  cupfuls  of  milk  in  a  double- 
boiler;  when  hot  add  the  strained 
oyster-liquor,  a  tablespoonful  of 
butter,  pepper  and  salt.  Thicken 
with  rolled  cracker  to  about  the  con- 
sistency of  cream  and  add  the 
oysters,  cooking  two  minutes.  Re- 
move from  the  fire  and  stir  in  the 


beaten  yolks  of  three  eggs.  Make 
a  rich  puff-paste  and  line  a  deep  bak- 
ing-dish; fill  with  bread-crumbs. 
Butter  a  thick  piece  of  white  paper 
and  place  over  the  top ;  on  this  place 
the  top  crust.  Bake  a  nice  brown. 
Take  off  the  upper  crust,  remove  the 
paper  and  filling  of  crumbs  and  fill 
with  the  oyster  mixture ;  replace  the 
upper  crust  and  return  to  the  oven 
about  ten  minutes. 

3H    RAMEKINS    ^ 

CUT  rounds  of  bread  to  just 
fit  into  the  bottom  of  the 
ramekins;  toast  them  nicely, 
spread  with  butter,  and  put  them  in- 
to the  ramekins;  fill  up  the  dishes 
with  oysters  and  season  with  salt, 
pepper  and  bits  of  butter.  Place 
in  a  baking-pan  half  full  of  water, 
cover  with  another  pan  and  bake 
until  the  oysters  are  plump,  which 
will  be  about  ten  minutes.  Have 
ready  some  hot  catsup  and  add  a 
teaspoonful  to  each  cup,  and  serve. 

^    THE   ROOKERY    ^ 

CRIMP  the  oysters  in  their  own 
liquor;  remove,  cool  and  dry 
flat.     Make  a  dressing  of  a 
little  olive-oil,  chopped  onion,  pars- 
ley,  pepper,   salt  and  an  anchovy 
minced  fine.     Lay  each  oyster  in  a 
scallop  shell;  put  over  a  teaspoon- 
ful of  the  dressing  and  cover  with 
fine    bread-crumbs,    seasoned    and 


moistened  with  olive-oil.  Brown  in 
a  hot  oven.  Squeeze  a  few  drops 
of  lemon  over  them  as  they  are 
taken  from  the  oven.  With  them 
serve  thin  bread-and-butter  sand- 
wiches and  a  stick  of  crisp  celery. 

SEALED  PACKAGE 

CUT  the  top    from  a   round 
loaf  of  bread  and  dig  out  all 
the  crumb;  butter  the  inside 
of  the  crust  and  brown  in  the  oven. 
Fill  with  hot  creamed  oysters  and 
put  the  cover  back  on.     Cover  the 
entire  loaf  with  beaten  egg  yolk  and 
put  in  the  oven  to  glaze. 

3H    SHORTCAKE    ^ 

MAKE  a  rich  biscuit  shortcake 
as  for  berries.  Pick  over  the 
oysters  carefully;  strain  the 
liquor,  season  and  cook  the  oysters 
in  this.  Just  as  the  shortcake  comes 
from  the  oven  split  it  and  butter 
both  inside  crusts  lavishly;  lift  the 
oysters  with  a  fork  and  lay  thick 
on  the  under  buttered  cake;  season 
with  pepper  and  salt  and  cover  with 
the  top  crust.  Thicken  the  gravy 
with  flour  rubbed  smooth  with  but- 
ter; add  cream  and  pour  it  hot  over 
the  shortcake  the  last  moment  be- 
fore serving. 


33 


m    SMOTHERED    » 

TRIM  small  squares  of  bread 
and  fry  on  both  sides  a  light 
brown  in  hot  olive-oil.    Place 
on  each  square  as  many  oysters  as 
will  lie  smooth  without  crowding; 
season  with  salt,  paprika  and  bits  of 
butter.  Place  these  squares  in  a  deep 
pan,  cover  tightly  and  cook  in  a  hot 
oven  for  five  minutes,  or  until  the 
edges  of  the  oysters  are  crinkly. 

2H    SOUFFLE    m 

WASH  a  pint  of  small  oysters 
and  dry  between  a  folded 
napkin.  Put  a  tablespoonful 
of  butter  in  a  double-boiler;  when 
melted  rub  in  a  tablespoonful  of 
flour;  add  slowly  a  cupful  of  milk 
and  stir  till  smooth;  season  with 
salt,  pepper,  a  teaspoonful  of 
minced  parsley  and  five  drops  of 
onion-juice.  Remove  from  the  fire 
and  stir  in  the  beaten  yolks  of  three 
eggs  and  the  oysters,  stir  over  the 
fire  for  a  moment  until  the  egg  is 
thickened,  then  set  aside  to  cool. 
Rub  a  little  butter  over  the  top. 
When  it  is  time  to  serve  beat  the 
three  whites  very  stiff  and  stir  them 
lightly  in.  Put  in  a  small  buttered 
pudding-dish  and  bake  in  a  hot  oven 
twenty  minutes.  Serve  at  once  in 
the  same  dish. 


34 


W.    STUFFED    & 

MIX  the  grated  yolks  of  four 
hard-boiled  eggs  with  half 
their  quantity  of  minced  salt 
pork;  season  with  a  little  chopped 
parsley,  salt  and  pepper;  bind  with 
an  uncooked  egg.  Split  open  four 
dozen  large  fat  'oysters  and  stuff 
them  with  this  mixture.  Put  each 
one  in  a  deep  oyster  shell;  cover 
with  fine  bread-crumbs  and  lumps 
of  butter  and  bake  in  a  quick  oven. 
Decorate  with  sprigs  of  parsley  and 
quarters  of  lemon. 

^    VIENNA  LOAF    sg 

GUT  a  deep  slice  from  the  top 
of  a  long  thin  loaf  of  stale 
bread,  and  with  a  spoon 
scrape  out  all  the  soft  part,  leaving 
a  smooth  wall  all  around.  Brown 
two  tablespoonfuls  of  butter  in  a 
skillet;  add  a  half-teaspoonful  of 
grated  onion  and  a  half-teaspoonful 
of  finely  minced  parsley,  salt  and 
cayenne  and  brown  again;  blend 
with  it  a  tablespoon ful  of  browned 
flour;  add  the  strained  liquor  from 
a  quart  of  oysters,  and  boil.  Fill 
the  loaf  with  the  uncooked  oysters, 
seasoning  with  salt,  pepper  and  a 
little  finely  minced  celery.  Put 
generous  lumps  of  butter  over  the 
top  and  replace  the  crust.  Place 
the  loaf  in  a  baking-tin  and  strain 
over  it  part  of  the  brown  sauce. 
Bake  twenty-five  minutes,  basting 
occasionally  with  the  reserved  sauce. 

35 


STEWS 


if  if 
if 


^    BLAZERED    ^ 

WASH  a  quart  of  large  oysters, 
drain  and  dry  in  a   folded 
napkin.      Have    the    blazer 
hot  and  cover  the  bottom  with  the 
oysters  laid  flat;  as  the  liquor  cooks 
from  them  dip  it  out  with  a  spoon. 
Dust  with  pepper  and  salt  and  as 
soon  as  they  are  plump,  with  the 
edges  a  trifle  curled,  serve  on  hot 
buttered  saltines,  sandwich  fashion. 

CELERIED    = 


two  tablespoonfuls  of 
butter;  add  two  of  finely 
chopped  celery,  salt  and 
white  pepper.  Cook  until  the 
celery  is  tender;  add  two  dozen 
large  oysters  and  simmer  three  min- 
utes more  ;  then  add  a  gill  of  sherry 
and  cook  two  minutes  longer.  Serve 
on  hot  buttered  crackers. 

W.    CIRCLE  O  RANCH    m 

DRAIN  and  wipe  dry  a  dozen 
large  oysters  and  wrap  each 
one  in  a  thin  slice  of  bacon 
and  fasten  with  a  wooden  tooth- 
pick; stick  two  cloves  in  each  oyster. 
Mix  together  two  tablespoonfuls  of 
Chutney  sauce,  two  of  Worcester- 
shire sauce,  one  tablespoonful  of 
minced  parsley,  six  pickles  and  six 
olives  cut  fine  and  a  half-teaspoon- 
ful  of  paprika.  Put  the  oysters  in 
a  hot  frying-pan  and  cook  till  the 


39 


bacon  is  crisp  and  the  oysters  white 
and  plump.  Lift  them  to  a  hot 
serving-dish;  put  the  sauce  mixture 
in  the  pan  with  the  gravy.  When 
hot  pour  over  the  oysters,  and  serve. 

gs    CODDLED    & 

PICK  over  the  oysters  carefully 
and   lay   them   smoothly   in   a 
shallow     baking-dish.      Cover 
closely  and  put  in  a  steamer  over 
boiling  water  for  about  ten  minutes, 
or  until  the  oysters  are  puffed  and 
curled.     Lift  the  cover  and  pour 
over  a  dressing  of  melted  butter, 
salt,  paprika  and  lemon-juice.   Send 
to  the  table  in  the  hot  covered  dish. 

81    DRY   STEW  ag 

LIFT   the   oysters   from   their 
own  liquor  with  a  fork,  pick 
over  carefully  and  put  in  a 
hot  pan  and  cook  till  the  edges  curl. 
Season  with  salt,  pepper,  a  dash  of 
cayenne  and  butter;  two  tablespoon- 
fuls  of  butter  to  a  pint  of  oysters. 

HUITRES  A  L'INDE 

MINCE  an  onion  fine  and  fry 
in  plenty  of  butter;  stir  in 
two   teaspoon fuls  of   curry- 
powder,  add  a  little  more  butter  and 
pour  in  gradually  a  gill  of  nicely 
seasoned  stock.    When  it  boils  add 
a  tablespoonful  of  grated  cocoanut 
and    the    same    amount    of    finely 


40 


minced  sour  apple.  Simmer  gently 
until  the  apple  is  cooked;  thicken 
with  a  little  flour  rubbed  smooth 
with  butter  and  season  with  pepper 
and  salt.  Add  two  dozen  large 
oysters  and  their  strained  juice  and 
a  little  of  the  milk  of  the  cocoanut; 
stew  for  a  few  minutes,  stirring 
gently,  then  add  a  teaspoonful  of 
lemon-juice.  Serve  in  a  border  of 
boiled  rice. 

MAITRE    D'HOTEL 

RINSE    and   thoroughly    drain 
two  dozen  oysters.  Put  with*  a 
tablespoonful  of  butter  in  a  pan 
over   the    fire;    stir    carefully   and 
when  the  edges  begin  to  ruffle  add 
the    juice    from    half   a   lemon,    a 
tablespoonful  of  chopped  parsley, 
salt  and  paprika.     Serve  on  fingers 
of  hot  buttered  toast. 

JH    OLYMPIC    sg 

DRAIN  the  liquor  from  a  quart 
of  oysters;  pick  over  the 
oysters  carefully  and  lay  them 
on  a  towel  to  dry.  Cream  two  table- 
spoonfuls  of  butter  with  one  of 
flour;  add  the  strained  liquor  from 
the  oysters,  a  cupful  of  tomato  cat- 
sup, two  tablespoonfuls  of  Worces- 
tershire sauce  and  a  teaspoonful  of 
walnut  catsup ;  simmer  until  it  com- 
mences to  thicken;  add  the  oysters 
and  cook  till  the  edges  curl.  Serve 
on  rather  thick  pieces  of  toast. 


2H    PANNED    m 

WASH  a  quart  of  large  plump 
oysters  and  lay  on  a  napkin 
to  dry.  Brown  a  half-cupful 
of  butter;  put  in  the  oysters  and 
cook  until  they  are  plump  and  the 
gills  a  little  crinkly  —  no  longer. 
Add  a  wine-glass  of  Madeira, 
season  with  salt  and  paprika.  Have 
some  toasted  bread  cut  in  small 
squares,  pour  the  oysters  over  and 
serve  at  once. 

^     PROVIDENCE    m 

t 

TAKE  the  hearts  of  four  Ber- 
muda onions,  cut  in  the 
smallest  of  dice-shaped  pieces 
and  fry  in  butter  till  they  turn  yel- 
low on  the  edges;  add  a  saltspoon- 
ful  each  of  minced  parsley,  salt, 
white  pepper  and  a  pinch  of 
cayenne.  When  bubbling  turn  in 
fifty  oysters  and  their  juice  ;  as  soon 
as  the  beards  begin  to  ruffle  turn  out 
into  a  hot  dish  and  serve.  Look 
over  the  oysters  carefully  and  strain 
the  juice  before  using. 


if  if 

if 


if 


STEWS 
WITH 
MILK 


if  if  if 

if  if 
if 


^    A    LA    NEWBURG    ^ 

STRAIN  the  liquor  from  three 
dozen  oysters;  take  each  oyster 
on  a  fork,  dip  in  water  and 
drain.  Heat  the  liquor  and  when 
boiling  drop  the  oysters  in  and 
plump;  remove  at  once  and  drain. 
Rub  the  yolks  of  three  hard-boiled 
eggs  with  a  little  cream  till  smooth ; 
add  a  half-teaspoon ful  of  salt,  a 
half-saltspoonful  of  pepper,  a  dash 
of  cayenne,  a  dash  of  nutmeg  and 
a  cupful  of  cream.  Put  into  a  sauce- 
pan two  tablespoonfuls  of  butter; 
when  melted  stir  in  a  tablespoonful 
of  flour  and  cook  till  smooth,  not 
brown.  Stir  in  slowly  the  oyster- 
juice  and  when  smooth,  the  egg 
mixture.  Stir  continually  till  thick- 
ened ;  add  the  oysters  and  two  table- 
spoonfuls  of  sherry.  Have  the 
shells  or  individual  dishes  hot,  fill 
immediately  and  serve  at  once. 

2K    CREAMED    |g 

MELT  in  a  saucepan  a  table- 
spoonful  of  butter;  -add  a 
tablespoonful  of  flour  and 
stir  with  a  fork  until  smooth.  Pour 
in  a  pint  of  cream  slowly,  beating 
hard  all  the  time  with  a  wire  egg- 
beater;  season  with  salt  and  white 
pepper.  Have  ready  a  pint  of 
oysters  scalded  in  their  own  liquor 
and  drained;  drop  them  in  the 
cream  sauce  and  allow  to  just  heat 
through. 


45 


m    CREAM    STEW    ^ 

STRAIN    the    liquor    from    a 
quart  of  oysters;  pick  over  the 
oysters  and  parboil  them  in  the 
liquor;  remove  from  the  fire  and 
drain.     Heat  a  pint  of  cream;  add 
the  strained  oyster  liquor,  a  table- 
spoonful    of    butter,     salt,    white 
pepper  and  ten  small  oyster  crackers 
rolled  fine.     When  just  at  boiling 
point  add  the  oysters  and  serve. 

^    CURRIED    $ 

PICK  over  a  quart  of  oysters 
carefully;  strain  the  liquor, 
wash  the  oysters  and  fold 
them  in  a  towel  to  dry.  Mix  to- 
gether a  teaspoonful  of  cornstarch 
and  a  tablespoonful  of  curry-pow- 
der and  cream  into  a  half-cupful  of 
butter;  add  a  teaspoonful  of 
scraped  onion,  salt  and  four  table- 
spoonfuls  of  the  strained  oyster- 
liquor.  Heat  this  mixture  and 
gradually  add  two-thirds  of  a  cup- 
ful of  milk,  stirring  hard  until 
smooth.  Add  the  oysters  and  cook 
five  minutes.  Serve  with  them  rice 
croquettes. 

m    FLORODORA    & 

MELT  three  tablespoonfuls  of 
butter  in  a  pan;   add   four 
tablespoonfuls  of  flour  and 
stir  till  smooth;  then  add  one-half 
teaspoonful  of  dry  mustard,  a  half- 


46 


teaspoonful  of  paprika,  a  teaspoon- 
ful  of  minced  parsley,  two  table- 
spoonfuls  of  lemon-juice,  two  of 
Worcestershire  sauce,  salt  and  one 
and  one-half  cupfuls  of  strained 
oyster  liquor.  When  the  sauce  is 
hot  and  bubbling  drop  in  a  pint  of 
oysters,  that  have  been  carefully 
looked  over,  and  cook  till  they  are 
plump.  Serve  on  hot  buttered 
toast  with  pimolas  on  the  side. 

^    KIPLING    *g 

MIX  a  half-tablespoonful  each 
of  flour  and  curry-powder 
with  a  little  cream  until 
smooth.  Melt  a  tablespoonful  of 
butter  in  a  saucepan;  add  a  table- 
spoonful  of  finely  minced  onion  and 
a  teaspoonful  of  grated  apple  and 
simmer  gently  for  a  few  minutes. 
Season  with  salt  and  pepper  and 
add  the  flour  and  curry  and  a  half- 
pint  of  cream  and  cook  gently 
fifteen  minutes;  add  a  pint  of 
drained  oysters  and  cook  just  till 
the  gills  curl.  Serve  in  a  border  of 
plain  boiled  rice. 

%    MOTHER'S  WAY    ^ 

SCALD  the  strained  liquor  from 
three  dozen  oysters  and  remove 
all  scum;  add  to  it  a  quart  of 
milk   and  bring   to  boiling   point. 
Rub  a  tablespoonful  of  flour  smooth 
in  a  little  cream;  season  with  salt 
and  pepper  and  stir  in  the  hot  milk 


47 


and  cook  for  two  minutes.  Add  the 
oysters  and  boil  three  minutes  more. 
Place  a  spoonful  of  butter  in  the 
hot  tureen  and  a  dozen  oyster 
crackers,  pour  over  the  hot  soup 
and  serve. 

^:  SNOWDON  & 

HEAT  a   quart  of  cream  and 
season  with  celery  salt,  pap- 
rika and  a  few  drops  of  Ta- 
basco.     Wash    a    quart    of    large 
selected   oysters,   drain,   and  when 
the  cream  is  hot  drop  them  in  and 
cook  till  the  edges  are  a  trifle  curled. 
Add  three   tablespoon fuls   of   Ma- 
deira and  serve  immediately  in  hot 
soup-plates. 

3H    SOUP    if? 

PUT  a  pint  of  milk  in  a  double- 
boiler  with  a  half-cupful  of 
fine  bread-crumbs,  a  cupful  of 
celery  cut  into  bits  and  a  bit  of 
mace;  cook  until  the  celery  is 
tender.  Drain  the  liquor  from  a 
quart  of  oysters,  wash  the  oysters 
and  drain.  Strain  the  oyster  liquor 
and  put  on  to  boil ;  remove  the  scum 
and  add  the  oysters.  As  soon  as 
the  edges  curl,  skim  them  out  and 
strain  the  liquor  into  the  milk.  Re- 
move the  bit  of  mace  and  turn  all 
into  a  puree  sieve  and  rub  the  celery 
and  crumbs  through.  Put  on  to 
boil  again,  add  sufficient  cream  to 
make  it  the  right  consistency,  season 


48 


with  salt  and  paprika.  When  it 
comes  to  a  boil,  drop  the  oysters  in 
and  let  them  just  heat  through. 
Serve  at  once,  passing  hot  browned 
crackers  with  it. 

%>    SOUTHERN  STEW    *g 

USE  a  quart  of  the  best  Blue 
Points;  lift  them  from  their 
liquor  with  a  fork  and  put  in, 
a  hot  pan  ;  stir  and  cook  quickly  two 
minutes;  lift  again  with  a  fork  to  a 
hot  serving  dish.  Add  to  the  juice 
in  the  pan  a  half-pint  of  hot  cream, 
a  tablespoonful  of  butter,  salt, 
paprika  and  the  beaten  yolks  of  two 
eggs;  stir  for  a  moment  until  it 
thickens,  then  pour  over  the  oysters. 
Scatter  over  the  top  finely  chopped 
celery. 


if  if 

if 


49 


SALAD 
SPICED 


m    GOURMET    iff 

SCALD  the  large  selected 
oysters  in  their  own  liquor; 
wipe  dry  and  lay  them  smooth 
on  a  flat  dish  and  put  on  ice.  Select 
from  the  lower  half -shells  those 
which  are  even  and  will  stand 
steady;  clean  them,  wipe  dry  and 
lay  on  a  flat  dish  with  a  folded  nap- 
kin underneath.  Make  some 
mayonnaise  with  lemon;  add 
chopped  gherkins  and  capers.  Put 
in  the  bottom  of  each  shell  a  little 
made  mustard  and  a  sprig  of  cress; 
on  top  of  this  lay  an  icy  cold  oyster, 
cover  with  the  mayonnaise  and 
sprinkle  with  a  tiny  dust  of  cayenne. 

KATZENJAMMER    SALAD 

DRY  a  dozen  large  oysters,  dip 
in  cracker-crumbs  and  fry  in 
hot  olive-oil ;  drain  on  blotting 
paper  and  then  lay  flat  on  a  plate 
and  put  on  ice.  Whip  until  stiff 
a  half-cupful  of  sour  cream ;  add  the 
yolks  of  two  beaten  eggs,  salt,  dry 
mustard  and  sugar  to  taste.  Whip 
all  together;  add  a  teaspoonful  each 
of  olive-oil  and  lemon-juice.  Rub 
the  salad  bowl  with  a  slice  of  onion 
and  line  with  lettuce.  Cut  the 
oysters  in  halves  and  mix  with  a 
cupful  of  finely  minced  crisp  white 
celery;  heap  these  in  the  center; 
pour  over  the  dressing  and  serve. 


53 


m  CEUFS  & 

GUT  hard-boiled  eggs  in  halves 
the  round  way;  remove  the 
yolks  and  rub  them  smooth  in 
a  bowl;  add  parboiled  oysters  cut 
small  and  mayonnaise  dressing 
enough  to  beat  the  mixture  smooth 
and  creamy.  Fill  the  whites  with 
this  and  put  them  on  the  ice.  When 
ready  to  serve,  make  a  nest  of  the 
tender  crisp  leaves  of  lettuce,  lay 
the  eggs  in  this,  decorate  with  cut 
lemon  and  serve  with  mayonnaise 
dressing.  Pass  with  them  rolled 
brown  bread  sandwiches. 

^    PICKLED     m 

SCALD  the  oysters  in  their  own 
liquor,  with  a  little  water 
added,  till  they  are  plump. 
Skim  them  out  and  drop  in  a  bowl 
of  cold  water;  rinse  well  and  put 
them  one  by  one,  with  a  fork,  in 
glass  jars.  Boil  an  equal  amount  of 
the  oyster  liquor  and  vinegar  with 
whole  peppers,  mace,  and  salt;  skim 
the  top  and  let  get  cold  before  filling 
the  jars  with  it. 

^    SALAD  TARTARE    if? 

PARBOIL  the  oysters  in  their 
own  liquor;  lift  out  carefully, 
lay  flat  on  a  plate  and  put  on 
the  ice  till  thoroughly  chilled.  Make 
a  cupful  of  mayonnaise   dressing; 
add  to  it  a  quarter  of  a  cupful  each 


54 


of  chopped  olives,  pickles  and 
capers  and  a  tablespoonful  each  of 
chopped  onion  and  parsley.  When 
ready  to  serve  place  the  oysters  on 
crisp  lettuce  leaves  and  the  mayon- 
naise tartare  heaped  on  top. 

%>    SPANISH  SALAD    % 

PICK  over  two  dozen  oysters, 
dry  them  carefully  and  put 
them  on  the  ice.  Rub  the  yolks 
of  six  hard-boiled  eggs,  with  a  fork, 
till  they  are  dry  and  mealy;  add  a 
teaspoonful  of  melted  butter,  two 
tablespoonfuls  of  vinegar,  a  table- 
spoonful  of  tomato  catsup,  a  little 
salt  and  a  teaspoonful  of  Geb- 
hardt's  Eagle  Chili  powder;  mix 
thoroughly,  squeezing  in  the  juice 
from  half  a  lemon.  Toss  the 
oysters  up  in  this  sauce  and  serve 
them  on  shredded  celery  garnished 
with  celery  tops. 

^  SPICED  m 

SCALD  the  large  selected 
oysters  in  their  own  liquor  till 
plump;  skim  them  out,  plunge 
in  cold  water  and  lay  smooth  on  a 
flat  platter  to  cool.  Strain  the 
liquor  and  add  enough  cider  vinegar 
and  white  wine  to  make  liquid 
enough  to  cover  the  oysters ;  return 
to  the  fire  and  boil  up  with  whole 
peppers,  cloves,  allspice  and  mace; 
skim  the  top  carefully.  Lay  the 
oysters  smoothly  in  a  deep  dish  and 
strain  the  scalding  liquor  over  them. 
The  next  day  they  are  ready  for  use. 

55 


WITH 

CHEESE 


if 


W.    A  L'ECAILLE    m 

CLEAN  the  deep  shells  of 
twelve  large  oysters ;  wipe  dry 
and  butter  them.  Melt  a 
tablespoonful  of  butter;  add  two 
tablespoonfuls  of  Parmesan  cheese 
and  stir  till  melted;  add  a  little  of 
the  strained  liquor  from  the  oysters, 
a  teaspoonful  of  lemon-juice,  salt 
and  cayenne.  Beat  the  yolk  of  one 
egg  with  a  tablespoonful  of  cream 
and  add,  stirring  continually;  re- 
move instantly  from  the  fire.  Put 
a  spoonful  of  the  sauce  in  each  shell, 
place  an  oyster  on  top,  sprinkle  with 
fine  bread-crumbs,  grated  cheese 
and  bits  of  butter.  Bake  in  a  quick 
oven  just  long  enough  to  brown. 
Serve  at  once  and  pass  with  them 
thin  brown-bread-and-butter  sand- 
wiches. 

3H    AU  FROMAGE    ^ 

TOAST  some  narrow  strips  of 
bread  on  one  side  only ;  on  the 
untoasted  side  of  each  strip 
place  two  large  fat  broiled  oysters. 
Melt  a  tablespoonful  of  butter  and 
add  two  of  grated  cheese  and  stir 
continually  until  melted;  add 
gradually  the  yolk  of  one  egg 
beaten  with  a  quarter  of  a  cupful  of 
thin  cream;  season  with  salt  and 
Tabasco  and  stir  until  smooth.  Re- 
move immediately  and  pour  a  little 
of  the  sauce  over  each  oyster.  Serve 


59 


at  once  with  quarters  of  lemon  by 
the  side.  This  sauce  is  sufficient  for 
ten  fingers  of  toast,  with  two  oysters 
on  each  finger. 

^    COQUILLES    ft 

WASH  and  dry  the  oysters  and 
place   each   one   in   a   small 
silver  or  china  scallop  shell. 
Season  with  salt  and  paprika  and 
cover  thickly  with  grated  Parmesan 
cheese.  Scatter  finely  minced  parsley 
over  the  top  and  add  a  teaspoonful 
of  champagne  to  each  one.      Put 
in  a  hot  oven  and  quickly  brown. 
Serve  at  once  very  hot. 

m.    CZAR'S  OWN    ^ 

SIFT  three-quarters  of  a  cupful 
of  flour  and  mix  with  it  two 
tablespoon fuls  of  grated  Par- 
mesan cheese ;  add  salt  and  cayenne 
and  work  into  a  stiff  paste  with  the 
yolk  of  an  egg.  Roll  out  thin  and 
cut  into  little  rounds  about  two 
inches  in  diameter;  place  on  a  but- 
tered pan  and  bake  a  golden  brown. 
Have  some  thin  slices  of  boiled 
tongue,  heat  them  in  a  little  butter 
and  place  one  on  each  biscuit.  Heat 
twelve  large  oysters  in  a  little  of 
their  own  liquor,  sprinkle  with 
lemon-juice,  salt  and  cayenne.  Mix 
a  tablespoonful  of  anchovy  paste 
with  one  of  grated  Parmesan 
cheese,  spread  a  little  on  the  slices 
of  tongue  and  place  an  oyster  in 


60 


the  center  of  each.  Bake  in  a  hot 
oven  for  a  few  moments.  Garnish 
with  sprigs  of  parsley  and  serve 
cold-slaw  with  them. 

W.     ORGIE    ^ 

WASH,  drain  and  dry  the 
oysters.  Butter  the  bottom 
of  a  shallow  baking-dish  and 
spread  thickly  with  the  oysters; 
sprinkle  with  dried  cepes  powder 
and  season  with  salt  and  cayenne. 
Have  some  very  fine  bread-crumbs 
chat  have  been  fried  in  olive-oil; 
mix  with  them  double  the  quantity 
of  grated  cheese  and  cover  the  top 
of  the  oysters.  Pour  over  a  gill  of 
champagne  and  brown  in  a  quick 
oven. 

W.    TALMOUSE    ^ 

PUT  a  quart  of  oysters  that 
have  been  carefully  looked 
over,  with  their  own  liquor, 
which  has  been  strained,  in  a  double- 
boiler  and  cook  to  just  boiling 
point;  remove  and  drain  through 
a  sieve.  Thicken  a  cupful  of  this 
liquor  with  two  tablespoon fuls  of 
flour  creamed  with  two  of  butter 
and  cook  for  three  minutes;  add  a 
gill  of  cream,  salt,  cayenne  and  a 
tablespoonful  of  grated  cheese; 
when  this  is  smooth  and  hot  add  the 
drained  oysters  and  remove  from 
the  fire.  Butter  a  small  shallow 
baking-dish  and  turn  the  mixture 


61 


in,  covering  the  top  with  a  thin 
layer  of  bread-crumbs  and  grated 
cheese,  mixed.  Place  on  the  upper 
grate  in  a  brisk  oven  and  bake 
fifteen  minutes.  Serve  the  moment 
it  is  taken  from  the  oven. 

W.    TARANTO    ^ 

STEW  an  ounce  of  macaroni 
until  tender  in  a  half-pint  of 
good  stock;  strain  and  chop 
rather  fine.  Melt  a  tablespoonful 
of  butter  in  a  saucepan;  add  the 
macaroni,  two  tablespoonfuls  of 
grated  Parmesan  cheese,  a  half-gill 
of  cream,  seasoning  and  a  dozen 
large  oysters  cut  in  halves  or  two 
dozen  small  oysters.  Stir  and  heat 
through,  but  do  not  allow  to  boil. 
Turn  into  small  shallow  ramekins, 
sprinkle  the  top  with  bread-crumbs 
and  grated  cheese  and  brown  in  a 
hot  oven.  Serve  very  hot. 


if'  if 


if 


if 


62 


WITH 
MUSH- 
ROOMS 


if  if 
if 


AT  THE    SIGN   OF   THE 
TANKARD 

STRAIN  the  liquor  from  a  quart 
of  oysters  and  put  half  of  it  on 
in  a  saucepan  to  heat.  Peel  and 
wash  a  quarter  of  a  pound  of  fresh 
mushrooms ;  chop  them,  squeeze  out 
the  water  and  add  to  the  oyster 
liquor;  add  a  tablespoonful  of  but- 
ter, a  gill  of  Madeira  wine  and  a 
saltspoonful  of  salt  and  paprika 
mixed;  cook  three  minutes;  add  the 
oysters  and  cook  two  minutes  more. 
Lift  the  oysters  out  with  a  fork  and 
arrange  in  individual  shells.  Strain 
the  gravy;  reheat  and  pour  slowly 
over  the  beaten  yolks  of  two  eggs, 
stirring  constantly;  fill  the  shells 
with  the  gravy,  sprinkle  the  top 
with  bread-crumbs  and  bits  of  butter 
and  brown  in  the  oven  for  three 
minutes. 

W.    ESPAGNOL    ig 

PREPARE    a    half-pound     of 
mushrooms  and  cook  in  a  cup- 
ful of  clear  stock  with  two  tea- 
spoonfuls  of  chopped  parsley;  thick- 
en with  two  teaspoonfuls  of  flour 
worked  in  two  of  butter.     Add  a 
dozen  oysters  and  let  just  come  to  a 
boil.     Dish  on  diamonds  of  fried 
bread,  squeeze  the  juice  of  half  a 
lemon  over  them  and  serve. 


^    KABOBS    ^ 

BLANCH  two  dozen  large  fat 
oysters  in  their  own  liquor;  lift 
out  carefully  and  drain.  Cook 
a  small  onion,  a  dozen  mushrooms 
and  a  spoonful  of  parsley,  all 
chopped  fine  in  a  tablespoonful  of 
butter;  add  two  tablespoonfuls  of 
flour  and  stir  till  smooth;  move  to 
the  back  of  the  stove  and  add  the 
beaten  yolks  of  three  eggs,  one  at 
a  time,  taking  care  they  do  not 
curdle.  Remove  from  the  fire  and 
drop  the  oysters  in,  covering  each 
completely  with  the  sauce.  String 
four  skewers  with  six  oysters  each, 
basting  with  the  sauce  wherever  it 
does  not  adhere ;  let  them  cool,  then 
roll  each  skewer  in  abundant 
cracker  meal  and  fry  two  minutes  in 
very  hot  deep  fat.  Serve  on  a  folded 
napkin,  one  skewer  to  each  person. 

W.    KROMESKIES    m 

PARBOIL  two  dozen  oysters 
and  chop  fine;  return  to  the 
saucepan  with  four  tablespoon- 
fuls of  cream,  a  half-dozen  mush- 
rooms chopped  fine,  the  breast  of  a 
boiled  chicken  chopped  fine  and  a 
half-cupful  of  minced  ham ;  season 
with  a  tablespoonful,  mixed,  of 
minced  parsley  and  thyme,  a  tea- 
spoonful  of  minced  onion,  pepper 
and  salt.  Mix  well  and  cook 
through ;  thicken  with  a  tablespoon- 
ful of  butter  creamed  with  two  of 


66 


flour  and  the  last  thing  add  the 
beaten  yolks  of  two  eggs.  Remove 
from  the  fire  and  when  cold  and 
firm  roll  into  cylinders  about  two 
inches  long,  wrap  in  thin  slices  of 
parboiled  bacon,  dip  in  egg  batter 
and  fry  in  boiling  fat.  Garnish 
with  parsley  and  serve  very  hot  on 
hot  plates.  Pass  with  them  thin 
rye  bread  and  butter. 

^    NEWBERRY    ^ 

PICK  over  a  dozen  large  oysters 
and  put  in  a  pan  with  a  tea- 
spoonful  of  butter,  a  sherry- 
glass  of  Rhine  wine  and  seasoning 
of  pepper  and  salt;  cook  until  the 
oysters  begin  to  crimp  and  then 
turn  into  a  bowl.  In  the  pan  put 
a  teaspoonful  of  butter,  a  half-gill 
of  sliced  mushrooms,  one  fine  sliced 
truffle  and  a  half  gill  of  mushroom 
liquor;  cook  five  minutes.  Mix  the 
yolks  of  two  eggs  with  a  half-gill 
of  cream  and  add  to  the  mush- 
rooms. Drain  the  oysters  and  add, 
stirring  until  it  just  boils;  season 
with  cayenne.  Serve  with  finger 
rolls. 

W.    VENDOME    m 

PUT     fifty     oysters,     without 
liquor,  in  a  hot  pan  and  let 
just  heat  through ;  then  drain. 
Melt  two  tablespoonfuls  of  butter 
in  a  saucepan;  add  a  quarter  of  a 


67 


pound  of  mushrooms,  some  parsley 
and  shallots,  all  chopped  fine ;  cook 
slowly  seven  minutes.  Sprinkle  in  a 
tablespoonful  of  flour;  stir  until 
blended  then  add  a  half-glass  of 
bouillon  and  a  half-glass  of  white 
wine.  Cook  a  half-hour,  uncovered; 
add  the  oysters  and  let  just  come  to 
a  boil.  Serve  in  individual  dishes. 


if 

if  if 

if 


68 


WITH 
POTATOES 


if 


if 


^    BURBANKS    & 

SELECT  twelve  smooth  pota- 
toes of  medium  uniform  size 
and  bake.  When  cooked,  make 
a  horizontal  incision  on  the  flat  side 
of  each  potato  so  as  to  make  a  cover 
and  dig  out  the  inside.  To  the  dug 
out  potato  add  cream,  butter,  salt, 
pepper  and  a  few  drops  of  onion 
juice  and  beat  till  light  and  creamy. 
Scald  five  dozen  oysters  in  their  own 
liquor;  lift  them  out  and  strain  the 
juice.  To  the  juice  add  an  equal 
quantity  of  cream;  thicken  with 
flour  worked  into  butter,  cook  until 
smooth  and  season  with  salt  and 
pepper.  Remove  to  the  back  of  the 
stove  and  add  the  yolks  of  four 
eggs  beaten  up  with  a  tablespoonful 
of  good  sherry;  stir  until  smooth 
and  thick,  then  allow  to  cool.  Into 
the  potato  shells  put  a  layer  of  the 
prepared  potato,  then  a  layer  of 
the  sauce  and  over  that  a  layer  of 
oysters.  Put  on  the  potato  cover 
and  heat  in  the  oven.  Serve  on  a 
folded  napkin. 

gj    CACHEE    ^ 

SEASON  mashed  potatoes  with 
butter,  white  pepper,  salt  and 
a  very  little  cream,  not  enough 
to  soften  it.  Strain  the  liquor  from 
the  oysters  and  pick  them  over  care- 
fully.    Make  a  thick  cream  sauce; 
add  the  strained  oyster  liquor  and 
when  boiling  put  in  the  oysters  and 


cook  till  the  edges  curl ;  remove  im- 
mediately and  add  beaten  egg, 
enough  to  thicken  it  and  stir  till 
smooth.  Rinse  a  tin  mould  with 
cold  water  and  line  it  an  inch  thick 
with  the  hot  mashed  potato  and  fill 
with  the  oysters  to  within  an  inch 
of  the  top.  Cover  with  potato 
pressed  down  evenly,  then  turn  it 
from  the  mould  into  a  wire  frying- 
basket ;  cover  with  beaten  yolk,  then 
with  fine  bread-crumbs  and  plunge 
in  deep  boiling  fat  till  nicely 
browned. 

m    EN    BARRIERE    ^ 

r  I  1AKE  a  pint  and  a  half  of  well- 
J[  seasoned  mashed  potatoes  and 
make  a  miniature,  smooth  wall 
around  the  inside  rim  of  a  flat  bak- 
ing-dish; brush  over  with  beaten 
egg  and  brown  in  the  oven.  Make 
a  sauce  of  the  strained  liquor  from 
a  quart  of  oysters,  a  tablespoonful 
of  butter,  a  half-pint  of  cream,  two 
tablespoonfuls  of  flour,  salt,  cay- 
enne and  a  half-teaspoonful  of 
mace.  As  it  boils  add  the  oysters 
and  cook  till  the  edges  crinkle. 
Turn  into  the  potato  barrier  and 
serve. 

W.    SCONES    sg 

PEEL  and    boil    five    medium 
sized      potatoes;      drain      and 
mash;     seasoning    with      salt, 
pepper  and  two  tablespoonfuls  of 


72 


butter;  whip  up  with  a  wire  egg- 
beater  until  light  and  creamy.  Mix 
in  a  pint  of  small  oysters  or  large 
ones  cut  small  and  turn  out  on  a 
floured  moulding-board;  roll  out  a 
half-inch  thick  and  cut  with  a 
biscuit-cutter.  Brush  over  with 
melted  butter  and  dip  in  beaten  egg 
seasoned  with  pepper  and  salt.  Fry 
in  a  little  hot  olive-oil  or  melted 
butter  on  a  griddle.  Have  both 
sides  a  rich  brown. 

^    SURPRISE    fg 

SEASON  two  cupfuls  of  mashed 
potato  with  two  tablespoonfuls 
of  rich  cream,  two  of  butter,  a 
half-teaspoonful  of  salt,  dash  of 
celery  salt  and  a  little  paprika  ;  whip 
with  a  wire  egg  whip  until  light  and 
fluffy.  Form  into  little  round  pats 
with  two  oysters  hidden  in  each. 
Dip  in  beaten  egg,  seasoned,  roll  in 
fine  bread-crumbs  and  bake  in  a 
hot  oven;  baste  occasionally  with 
melted  butter.  In  serving  place  a 
sprig  of  parsley  on  each  one. 


if  if 

if 


if 


73 


WITH 
OTHER 
THINGS 


if  if 
if 


W.    BOULETTES    ^ 

STRAIN  the  liquor  from  a  pint 
of  large  oysters;  add  a  little 
water  and  put  on  to  boil  with 
a  slice  of  onion,  bit  of  mace  and  a 
sprig  of  parsley;  after  it  has  boiled 
for  five  minutes  put  in  the  oysters 
and  allow  them  to  just  come  to  a 
boil;  lift  them  out  with  a  fork  and 
lay  them  flat  to  cool.  Mix  a  half- 
cupful  of  flour  with  two  tablespoon- 
fuls  of  butter;  season  highly  with 
salt  and  cayenne;  add  a  half-cupful 
of  the  white  meat  of  a  chicken, 
cooked  and  chopped  fine ;  strain  the 
oyster  liquor  in  and  add  enough 
cream  to  make  a  thick  batter;  cook 
for  ten  minutes,  then  remove  and 
cool.  Dry  each  oyster  in  a  napkin; 
cover  completely  with  the  batter 
and  let  dry  for  an  hour  or  two; 
then  dip  in  egg  and  crumbs  and  fry 
a  delicate  brown. 

Hi    CHOUCROUTE    fg 

PLACE   in   a   shallow    baking- 
dish,  alternate  layers  of  cooked 
sauerkraut  and    oysters,    start- 
ing and  finishing  with  sauerkraut. 
On  top  place  a  few  strips  of  fat 
bacon.    Cook  in  a  quick  oven  about 
half  an  hour. 


77 


m    CUTLETS    ^ 

USE  a  pint  of  oysters  and  a  cup- 
ful of  finely  chopped  cooked 
chicken.  Strain  the  liquor 
from  the  oysters,  wash  them,  pick 
over  carefully  and  chop  or  cut  into 
tiny  pieces.  To  the  strained  liquor 
add  two  tablespoonfuls  of  fine 
cracker-crumbs,  the  chicken,  oysters 
and  seasoning  of  pepper  and  salt. 
Put  a  tablespoonful  of  butter  in  a 
pan,  when  melted  stir  in  a  table- 
spoonful  of  flour  till  smooth;  add 
the  oyster  mixture  and  cook  three 
minutes,  then  two  eggs  beaten  with 
a  little  cold  water  and  stir  for  a  mo- 
ment longer.  Remove  from  the  fire 
and  spread  on  a  buttered  platter; 
when  cool  shape  into  cutlets.  When 
ready  to  serve  dip  each  cutlet  in 
beaten  egg  then  in  fine  cracker- 
crumbs  and  fry  a  light  brown. 

MACARONI    SANDWICH 

BREAK  a  half  package  of  maca- 
roni into  short  lengths  and  boil 
in  salted  water  twenty-five 
minutes,  or  until  tender;  then  hold 
the  dish  under  the  cold  water  faucet 
and  gently  lift  and  turn  the  maca- 
roni until  the  outer  coating  of  paste 
is  dissolved  and  the  water  is  per- 
fectly clear.  Put  a  layer  of  maca- 
roni in  a  shallow  baking-dish  and 
sprinkle  with  salt,  pepper  and  bits 
of  butter.  On  this  put  a  layer  of 
oysters,  freed  from  all  bits  of  shell 


and  carefully  cleaned;  sprinkle  with 
cayenne,  salt  and  grated  lemon 
peel;  over  this  a  second  layer  of 
macaroni.  Pour  over  all  a  small 
cupful  of  cream,  dot  the  top  with 
bits  of  butter  and  brown  in  a  quick 
oven. 

3H    POTPIE    ^ 

BOIL  in  a  pint  of  chicken  or 
veal  broth  an  ounce  of  ham  or 
salt  pork  and  an  onion  minced 
fine;  season  with  pepper,  salt  and 
butter.  Add  the  strained  liquor 
from  a  pint  of  oysters  and  drop  in 
a  half-dozen  dumplings;  cover 
closely  and  cook  twenty  minutes 
without  removing  the  cover.  Add 
the  oysters  and  cook  till  the  edges 
curl.  Lift  out  each  dumpling,  lay 
the  oysters  on  them  and  strain  the 
gravy  over  all.  Sprinkle  a  teaspoon- 
ful  of  minced  parsley  over  the  top. 

W.    QUENELLES    sg 

PUT  a  heaping  tablespoonful  of 
fine  bread-crumbs  with  four 
tablespoonfuls  of  cream  in  a 
saucepan  and  cook  to  a  smooth 
paste;  add  the  breast  of  a  cooked 
fowl,  ground  fine  through  a  meat 
chopper,  a  tablespoonful  of  butter, 
the  beaten  white  of  an  egg,  salt, 
white  pepper  and  a  grating  of  nut- 
meg; mix  thoroughly  and  set  away 
to  cool.  Dry  two  dozen  oysters  on 
a  soft  towel;  season  with  salt  and 


79 


pepper,  roll  in  fine  crumbs  and  lay 
flat  on  a  dish.  Divide  the  force- 
meat into  twelve  equal  parts, 
spread  evenly  on  twelve  oysters ;  lay 
the  other  twelve  oysters  on  the  first 
dozen,  pressing  gently  to  make 
them  stick.  Beat  the  yolks  of  two 
eggs  and  one  whole  egg  and  season 
with  pepper  and  salt;  dip  the  pre- 
pared oysters  in  this,  roll  in  bread- 
crumbs, being  careful  to  cover  every 
bit;  place  in  a  frying-basket,  plunge 
in  hot  fat  and  brown.  Serve  with  a 
brown  Madeira  sauce. 

5H    ROGNONS    if? 

HAVE  fresh  beef  kidneys  freed 
from  skin  and  soak  an  hour 
in  salted  water.  Core  and  cut 
them  in  thin  small  slices  crosswise; 
put  them  in  hot  melted  butter, 
seasoned  with  paprika,  salt  and 
lemon-juice  and  just  heat  through. 
Take  from  the  fire  and  arrange  on 
skewers  alternately,  with  large 
oysters  that  have  been  wiped  dry. 
Broil  over  a  slow  fire;  baste  with 
a  little  of  the  hot  seasoned  butter. 
Serve  on  a  bed  of  hot  Saratoga 
chips. 

W.    SAUSAGES    m 

SCALD  two   dozen  oysters  in 
their  own  liquor,  cool  and  chop 
fine ;  mix  with  them  five  ounces 
of  bread-crumbs  and  three  ounces 
of  finely  chopped  suet.    Season  with 


80 


salt,  pepper  and  a  grating  of  nut- 
meg; bind  with  a  beaten  egg  and  set 
away  for  two  hours  to  cool  and  get 
firm.  Flour  the  hands  and  make  up 
into  little  sausage  cakes  and  fry  in 
butter  or  hot  olive-oil.  Serve  with 
them  shredded  celery  and  brown 
bread  and  butter. 

3H    SCALLOPED  PIE    ^ 

WASH  a  pint  of  fresh  scallops 
in  cold  water;  drain  and  dry 
them  in  a  napkin.  Cut  a  few 
thin  slices  of  fat  bacon  in  strips, 
insert  the  ends  in  a  larding  needle 
and  lard  the  scallops  with  them; 
dredge  with  flour.  Wash  a  quart 
of  large  selected  oysters  and  strain 
the  liquor.  Line  a  baking-dish  with 
puff  paste,  fill  with  the  scallops  and 
oysters  in  alternate  layers,  adding 
generous  lumps  of  butter  rolled  in 
flour.  Season  with  salt,  pepper  and 
a  dash  of  mace;  pour  over  the 
oyster-liquor,  cover  with  a  top  crust 
and  bake  forty  minutes  in  a  moder- 
ate oven. 

m  VILLEROI  m 

CHOP  the  cooked  breast  of  a 
fowl     and     add     half     the 
quantity  of  uncooked  fat  salt 
pork,  minced  very  fine.     Mix  with 
these,     beating     smooth,     a     few 
chopped  truffles  and  seasoning  of 
pepper  and  salt.     Lay  the  oysters, 
the  largest  obtainable,  on  a  cloth 


81 


and  with  a  sharp  knife  inserted  at 
the  edge,  make  an  opening  up  and 
down;  fill  with  the  truffle  mixture. 
Roll  each  one  in  flour,  then  dip 
them  in  beaten  egg  and  then  in  the 
flour  once  more.  Arrange  smoothly 
in  a  fry  ing-basket ;  plunge  them  in 
boiling  fat  and  fry  a  golden  brown. 
Remove,  drain  on  a  hot  cloth  and 
serve  on  pieces  of  toast. 

it  it  it 
if 


82 


INDEX 


RAW 

PACK 

Cocktail     . 
Epicure 
In  Ice  Block 
Relish   .... 

3 

3 
3 
4 

COOKED   IN   SHELLS 

Baltimore  . 
Boiled  in  the  Shell 
Hot  Half-shells    . 

7 
7 
8 

Rare  Roast 

8 

Remolino  Hacienda 

8 

Steamed  in  Shells     . 

9 

BROILED 

Al  Fresco 

1  3 

Blue  Point  Rolls 
Brochettes 
Deviled 
Grilled       . 

'3 
•     13 
H 
.      14 

FRIED 

Bachelor's  Fry 
Beach  Nuts 
Cochonnee     . 
Fraternity  Fry 
Fricassee 

17 
.     17 

17 
.      18 

18 

Fried 
Fritters 

.      19 

20 

Griddled     . 

.        20 

IN   THE   OVEN 

Baked  on  Toast 
Boxed 

25 

Canapees 
Careme 

25 
.        26 

Crackle 

26 

Cream-bake 

.        26 

Escalloped 
Filling  for  Patties 
i*  r<in  C31SC         •           •           • 

27 
.        28 
28 

Katie's  Chowder 
Muffins 
Omelet 
Patties  .... 

PAGB 
.       29 

29 
•       30 

Pepper  Loaf 

•       3' 

Pie        .... 

31 

Ramekins  . 

.      32 

Rookery,  The 

32 

Sealed  Package     . 

•      33 

Shortcake        .          . 

33 

Smothered 

•     34 

Souffle 

34 

Stuffed 

•     35 

Vienna  Loaf  . 

35 

STEWS 

Blazered     . 

•     39 

Celeried 

39 

Circle  O  Ranch 

.         .39 

Coddled       '.'. 

40 

Dry  Stew 

.     40 

Huitres  a  PInde 

40 

Maitre  d'  Hotel   . 

.     41 

Olympic 

4i 

Panned 

.     42 

Providence 

42 

STEWS   WITH    MILK 

A  la  Newburg     . 

•     45 

Creamed 

45 

Cream  Stew         .    ' 

.     46 

Curried           .          . 

46 

Florodora  . 

.         .     46 

Kipling 

47 

Mother's  Way    . 

•     47 

Snowdon 

48 

Soup 

.     48 

Southern  Stew 

49 

SALAD—  SPICED 

Gourmet     . 

•     53 

Katzenjammer  Salad 

53 

PACK 

CEufs                               .  -54 

Pickled           ....  54 

Saltd  Tartarc       .          .          .  .54 

Spanish  Salad           .          .          .  55 

Spiced        .          .          .         .  55 

WITH    CHEESE 

A  1'Ecaille     ....  59 

Au  Fromage         .          .          .  '59 

Coquilles          ....  60 

Czar's  Own        .          .          .  .60 

Orgie 6 1 

Talmousc  .          .          .          .  .61 

Taranto          .          .          .          .  62 

WITH    MUSHROOMS 

At  the  Sign  of  the  Tankard    .  -65 

Espagnol         .          .          .          .  65 

Kabobs 66 

Kromeskies     ....  66 

Newbcrry             .           .          .  .67 

Vendome        .          .                     .  67 

WITH    POTATOES 

Burbanks    .          .          .          .  -7' 

Cachee            .          .          .          .  71 

En  Barriere          .          .          .  .72 

Scones  .          .          .          .          .  72 

Surprise      .          .          .          .  '73 

WITH    OTHER   THINGS 

Boulettes         .           .          .          .  77 

Choucroute          .          .          ..  77 

Cutlets            .                    .          .  78 

Macaroni  Sandwich      .           .  78 

Potpie   .          .          .          .          .  79 

Quenelles  .          .          .          .  -79 

Rognons          .          .          .          .  80 

Sausages      .          .          .           .  .80 

Scalloped  Pie            ...  8 1 

Villeroi  8 1 


P.*Y  USE 


Gaylamount 
Pamphlet 

Binder 
CUylord  Bros.,  Inc. 

Stockton,  Calif, 
-r   M    Reo.  U.S.  Pat.  Off. 


